I was given a great gift from Jeremy a while back and decided to do something with it.
Yes I was given a whole goose breast which was frozen. I found a recipe, so I thawed the breast and then soaked it in water to draw out some of the blood. This also helps when I have chicken livers. I usually soak them as I process the bird or if I have gotten them from someone else I will soak before using. I then marinated the breast but for only 8 hours. Next time I will be more organized and do the full 24 as the directions recommends. Okay yes I did add bacon to the top of the breast because I have been told wild came can be dry. :-) I did over cook it going by time instead temp of breast. Will definitely watch temp on the meat next time. I would definitely fix this again and the stuffing was awesome. This recipe for Stuffed Goose Breast with Caraway and Apple stuffing came from Food network. Recipe courtesy of Mario Batali. below are my few adjustments.
Yes I was given a whole goose breast which was frozen. I found a recipe, so I thawed the breast and then soaked it in water to draw out some of the blood. This also helps when I have chicken livers. I usually soak them as I process the bird or if I have gotten them from someone else I will soak before using. I then marinated the breast but for only 8 hours. Next time I will be more organized and do the full 24 as the directions recommends. Okay yes I did add bacon to the top of the breast because I have been told wild came can be dry. :-) I did over cook it going by time instead temp of breast. Will definitely watch temp on the meat next time. I would definitely fix this again and the stuffing was awesome. This recipe for Stuffed Goose Breast with Caraway and Apple stuffing came from Food network. Recipe courtesy of Mario Batali. below are my few adjustments.
 Ingredients 1 large whole goose breast, removed from bone ( I butterflied) 4 juniper berries, smashed 1 teaspoon chopped fresh rosemary leaves 1/4 cup olive oil plus 4 tablespoons 2 tablespoons red wine vinegar 2 medium onions, chopped into 1/4-inch dice(I used 1) 3 green apples, peeled, cored and chopped into 1-inch dice ( I used 2) 2 tablespoons caraway seeds 2 boiled potatoes, peeled and cut into 1/4-inch cubes 1/2 cup bread crumbs (next time I am going to try almond flour that I grind myself) 1 bunch Italian parsley, finely chopped to yield 1/2 cup 1 pinch ground cloves 1 egg Directions Lay breast out in a non-reactive baking pan. In a mixing bowl, stir together juniper, rosemary, olive oil and vinegar and pour over breast. ( I butterflied mine open) Cover and refrigerate for 24 hours. Preheat oven to 425 degrees. |
In a 14-inch saute pan, heat remaining oil over medium heat and add onions. Cook until softened, about 8 to 10 minutes. Add apples, caraway and cooked potatoes and cook another 10 minutes, or until apples have started to soften. Remove from heat and allow to cool. Add bread crumbs, parsley, cloves, egg, season with salt and pepper and set aside.
Remove goose from marinade, brush off and pat dry. Season with salt and pepper and lay flat on cutting board, skin side down. Lay stuffing out evenly over goose and roll up like a jelly roll. ( I put the breast on top of the stuffing and then bacon on top) Tie securely with butcher's twine and place in roasting pan. Roast in oven for 45 to 50 minutes, or until internal temperature reaches 150 degrees. Remove, allow to rest 10 minutes and carve. Serve with spiced white cabbage. (I will also try this spiced cabbage)
Recipe Courtesy of Mario Batali
Recipe Courtesy of Mario Batali
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